Great fish dish, not too expensive and good for children or elders because it's quite soft (if cuttle fish are cooked well).
You can use also squids, they're bigger, maybe a little less tasty but (here at least) even less expensive.
For 3-4 serves:
18 oz. little cuttle fishes
18 oz. podadoes
7 oz. peeled tomatoes
1 garlic clove
extra-virgin olive oil
1/2 glass of white wine
pepper (if you like)
black olives chopped (if you like)
chopped fresh parsley or thyme
Wash and clean cuttle fishes, cut it in tiny stripes.
Peel potadoes and chop them in pieces (not too big).
In a saucepan pour oil and add garlic, stirfry it for few minutes then add peeled tomatoes and their sauce.
Cook for about 5 minutes, add potadoes, cooking salt ( be carefull, not too much!) and let it cook for about other 10 minutes then add wine and let evaporate.
Now add cuttle fishes and thyme or parsely and cook again for about 20 minutes: it should be enough but it depends on how big are cuttle fishes so check them if they're still hard.